Kohlrabi, a versatile and mild-tasting vegetable, might not yet have a spot in every kitchen, but it certainly deserves one! Whether you’re trying it for the first time or looking to perfect your preparation techniques, this guide covers everything you need to know about handling, cooking, and enjoying kohlrabi. Let’s dive in!

What Is Kohlrabi?

Kohlrabi is a bulbous vegetable that’s part of the cabbage family. It has a flavor reminiscent of a mild turnip or cabbage with a hint of sweetness. You can eat both the bulb and the leaves, making it a zero-waste veggie!

Kohlrabi is incredibly versatile:

Raw: Add shredded kohlrabi to slaws or slice it thinly for salads.
Cooked: Roast, bake, steam, sauté, or even spiralize it for a pasta alternative.

After mastering kohlrabi, explore another versatile Asian vegetable with our guide to cooking pac choi.

How to Prepare Kohlrabi

Step 1: Clean the Kohlrabi

Wash the kohlrabi thoroughly under running water.
Pat it dry with a clean kitchen towel.
Remove any stalks or leaves. Save them for stir-fries or stock if you like!

Step 2: Trim and Peel

Trim the tops and bottoms of the kohlrabi bulb using a chef’s knife.
If the bulb is large, cut it into halves or quarters for easier handling.
Use a vegetable peeler or a paring knife to remove the tough outer skin. While the skin is edible, it’s often too fibrous for most recipes.

Step 3: Slice or Cube

Cut the peeled kohlrabi into rounds, slices, or cubes, depending on your recipe.
For raw preparations, you can use a mandoline or a grater for thinner slices or shreds.

How to Cook Kohlrabi

Roasting Kohlrabi Roasting brings out kohlrabi’s natural sweetness and creates a tender, slightly crispy texture.

Print Recipe Pin Recipe

Ingredients

4 kohlrabi bulbs peeled and cubed
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and black pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Toss the kohlrabi cubes with olive oil, garlic powder, salt, and pepper.
Spread evenly on a baking sheet lined with parchment paper.
Roast for 22-24 minutes, flipping halfway through, until tender-crisp.
Serve warm and enjoy!

Sautéing Kohlrabi

Slice the kohlrabi into thin strips and sauté it with olive oil, garlic, and a sprinkle of your favorite herbs for a quick and easy side dish.

Steaming or Boiling Kohlrabi

For a softer texture, steam or boil kohlrabi slices until fork-tender, then season as desired.

Raw Kohlrabi

Shred or thinly slice kohlrabi and toss it into salads or slaws for a refreshing crunch.

Tips for Success

Cut Evenly: Ensure the pieces are uniform in size for consistent cooking.
Storage: Wrap unpeeled kohlrabi bulbs in a damp paper towel and store them in a loose-fitting plastic bag in the fridge. They’ll keep for up to a week.
Avoid Freezing Roasted Kohlrabi: The texture becomes too soft after thawing, so it’s best to enjoy freshly roasted batches.

Why You’ll Love Kohlrabi

Kohlrabi is a delightful addition to your meals. It’s nutritious, easy to prepare, and can be cooked in numerous ways to suit any taste. From roasted perfection to raw crunchiness in salads, kohlrabi is a culinary gem waiting to be explored.

So go ahead, pick up some kohlrabi on your next grocery trip, and give it a try. Your kitchen will thank you!